Lady Godiva Pumpkin

100-110 days. Cucurbita pepo. This ravishing beauty was developed in 1972 by the U.S.D.A. for the prize of its naked seeds: they are hulless, therefore we can happily escape the tedious process of removing Pumpkin seed coats. Raw, roasted or toasted for heightened crunchy munch ability, these Pepitas are rich in copper, iron, manganese, magnesium, phosphorus, protein, tryptophan and zinc. The ornamental orange and green striped Pumpkins weigh between 4 and 8 pounds, with 12 to 15 fruit per plant. Each Pumpkin contains about one pound of seeds. Harvest the seeds soon after harvest, before they start sprouting inside the Pumpkins. Roast the seeds for 30-40 minutes at 300°F, checking every 10 minutes or so until they're perfect. (OP.)

One packet of about 20 seeds
In stock
Item
#3775
$4.25
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  • Information
  • Easy to grow Pumpkins are best direct-sown in well-draining, fertile, 60°F soil, two weeks past the last spring frost date with plenty of room to ramble. To win a prize for size, incorporate massive amounts of compost and/or well-rotted manure into the patch. Ease up on watering towards maturity to avoid watery flesh. Harvest with a sharp knife, leaving 2" of stem when leaves wither or skin is hard enough to resist piercing with your thumbnail. Cure, leaving outdoors in the sun for ten days, or in a warm, dry room for four to five days, then store in a cool, dry place. Besides Jack-o-lanterns and pie with whipped cream, Pumpkin is big in world cuisine now: Italians adore Pumpkin-filled pasta. How about Basque soup with Cabbage, Garlic and dried Beans or an exotic and spicy Moroccan pork and Pumpkin tagine? Bee friendly. Deer resistant.

    Average seed life: 2 years.
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Easy to grow Pumpkins are best direct-sown in well-draining, fertile, 60°F soil, two weeks past the last spring frost date with plenty of room to ramble. To win a prize for size, incorporate massive amounts of compost and/or well-rotted manure into the patch. Ease up on watering towards maturity to avoid watery flesh. Harvest with a sharp knife, leaving 2" of stem when leaves wither or skin is hard enough to resist piercing with your thumbnail. Cure, leaving outdoors in the sun for ten days, or in a warm, dry room for four to five days, then store in a cool, dry place. Besides Jack-o-lanterns and pie with whipped cream, Pumpkin is big in world cuisine now: Italians adore Pumpkin-filled pasta. How about Basque soup with Cabbage, Garlic and dried Beans or an exotic and spicy Moroccan pork and Pumpkin tagine? Bee friendly. Deer resistant.

Average seed life: 2 years.
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